Tuesday's Cupboard—Bow-Tie Pasta Salad

Another light & delicious summer salad!

Hearty pasta, beans & fresh summer veggies = summer goodness

Bow-Tie Pasta Salad
Serves an army & is great as leftovers!

  • 1/2 box of Barilla bow-tie (farfalle) pasta, cooked
  • 1-15.5 oz. can cannellini beans, drained & rinsed
  • 3 Roma tomatoes, cleaned & chopped
    Add 2 cups of the following:
  • chopped celery 
  • 1 red + 1 yellow bell peppers 
  • shredded carrots (packaged pre-shredded)
  • 1 cup chopped purple onion or 1 c. chopped green onion
  • 2 chopped avocados (save half for topping the salads)
  • 1 cup homemade Hidden Valley original ranch dressing (use nonfat milk & your favorite mayo)
Adds a wonderful flavor to salads!
Available on Amazon

Serve over:  Mixed salad greens

Make It!
  1. Cook the pasta; drain & rinse in cold water; let cool
  2. In a large bowl, combine all ingredients & toss (saving out half of the chopped avos for topping each salad)
  3. Serve pasta mixture over fresh greens
  4. Sprinkle on Nori Komi Furikake seasoning, freshly ground black pepper & a dash of finishing salt

Bon Appétit

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